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| 1/2 Tasse | green pepper chopped |
| 1/2 Tasse | Scallions; chopped chopped |
| 1/3 Tasse | water |
| 2 Tasse | Cooked pinto beans |
| 1 Tasse | Corn kernels; frozen |
| 3 Teelöffel | Green chiles; diced (canned) |
| 2 Teelöffel | Garlic minced |
| 2 Teelöffel | ground cumin |
| 16 | Corn Tortillas |
| 1 | Enchilada sauce recipe |
| | Sev. sprigs fresh cilantro |
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Saute the green pepper and scallion in the water until softened, about 5 mi
Mix the beans, corn, chilies, garlic, and cumin in a bowl. Add the sauteed
Preheat the oven to 375 degrees.
Steam the tortilla for 1 minutes or wrap then in a cloth and heat in the microwave on high for 1 minute. Dip the tortillas in heated Enchilada Sauce, being careful not to soak them. Spoon about 1/4 cup of the bean mixture on each, and roll up.
Place on a nonstick 13 x 9-inch baking dish, seam side down. Bake for 15 minutes, or until bubbly. Remove from the oven and cover with the remaining sauce. Garnish with cilantro. Serve at once.
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